Lemony Hummus

1 pound dried chick-peas
8 cloves garlic, peeled
2 teaspoons salt
Strips of lemon zest from 1 lemon
1/2 cup plus 2 tablespoon fresh lemon juice
1 teaspoon sesame oil

1 Soak the chick-peas in water to cover by 2 inches overnight.
2 Drain the chick-peas and place in a saucepan with water to cover by 1 inch. Add the garlic, salt, and lemon zest. Cover and cook at a low boil until the chick-peas are tender, about 1-1/2 hours.
3 Drain the chick-peas, reserving the cooking liquid. Place the chick-peas, lemon juice, and sesame oil in a food processor. Process the chick-peas until the desired consistency, adding as much of the chick-pea cooking liquid as necessary.

Makes 8 cups servings.
Per 1/4 cup: 55 calories, 1g total fat (0.1g saturated), 0mg cholesterol, 2.5g dietary fiber, 9g carbohydrate, 3g protein, 149mg sodium.